<ol>
  <li>In a large wok, brown the chicken until golden, then turn the heat down and gently cook the garlic. Add the chopped green beans and stir.</li>
  <li>Add the coconut milk, green curry paste and fish sauce. Mix well and slowly simmer.</li>
  <li>Add the chopped mushrooms and simmer until the chicken (or tofu) is cooked.</li>
  <li>Serve with jasmine rice and a sprinkle of coriander.</li>
</ol>
